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Abstract:

A method for producing a cheese-containing food, the method including a
step (1) of heating a soft cheese-containing mixture that contains 70 to
100% by mass of a soft cheese using a Joule heater, and a step (2) of
stirring the heated soft cheese-containing mixture under shearing in a
high speed shear cooker, wherein the series of steps including the steps
(1) and (2) is performed at least twice. With this method, a
cheese-containing food having satisfactory quality in terms of smoothness
in the mouth and flavor and the like can be produced by using a raw
material having a high soft cheese content.

Claims:

1. A method for producing a cheese-containing food, the method
comprising: a step (1) of heating a soft cheese-containing mixture
comprising 70 to 100% by mass of a soft cheese using a Joule heater, and
a step (2) of stirring the heated soft cheese-containing mixture under
shearing in a high speed shear cooker, wherein a series of steps
including the steps (1) and (2) is performed at least twice.

2. The method for producing a cheese-containing food according to claim
1, wherein a water content of the soft cheese-containing mixture is
within a range from 48 to 61% by mass.

3. The method for producing a cheese-containing food according to claim
1, wherein a fat/protein mass ratio within the soft cheese-containing
mixture is within a range from 3.0 to 12.

4. The method for producing a cheese-containing food according to claim
1, wherein following a final step of stirring the heated soft
cheese-containing mixture under shearing in a high speed shear cooker,
the soft cheese-containing mixture that has been processed in preceding
steps is packed inside a container.

5. The method for producing a cheese-containing food according to claim
1, wherein for the series of steps including the steps (1) and (2), an
apparatus is used in which the Joule heater and the high speed shear
cooker are connected in an annular arrangement.

6. A cheese-containing food, produced using the method for producing a
cheese-containing food according to claim 1.

Description:

TECHNICAL FIELD

[0001] The present invention relates to a cheese-containing food that uses
a soft cheese as the main raw material, and a method for producing the
food.

[0002] Priority is claimed on Japanese Patent Application No. 2009-224266,
filed Sep. 29, 2009, the content of which is incorporated herein by
reference.

BACKGROUND ART

[0003] Soft cheeses having a high moisture content are not only eaten as
it is, but are also used as the raw material in all kind of
cheese-containing foods. For example, Patent Document 1 describes the
production of yoghurt and cream cheese foodstuffs and the like.

[0004] However, conventional foods produced using raw materials having a
high soft cheese content have tended to suffer from insufficient quality
in terms of smoothness in the mouth and flavor and the like. One factor
that has a particular influence on these quality levels is the heating
process used.

[0005] For example, if indirect heating is performed by passing steam
through the cooker jacket, then charring becomes more likely. Further, in
the case of circulatory heating using a steam heat exchanger/hot water
heat exchanger (such as a tubular heat exchanger), the temperature
variation inside the tubing tends to be large, increasing the likelihood
of oil off. Furthermore, direct steam injection adds moisture to the raw
material, making it difficult to control the moisture content within the
product.

[0006] On the other hand, the Joule heating method heats the raw material
directly by passing an electric current through the raw material, and is
consequently known as a method which offers relatively simple control of
the temperature, and can heat a high viscosity product comparatively
uniformly (Patent Document 2).

[0011] However, when the inventors of the present invention attempted to
apply the Joule heating method to a raw material having a high soft
cheese content, they found that oil off frequently occurred following the
heating process.

[0012] The present invention has been developed in light of the above
circumstances, and has an object of producing a cheese-containing food
having satisfactory quality in terms of smoothness in the mouth and
flavor and the like, using a raw material having a high soft cheese
content.

Means to Solve the Problems

[0013] As a result of intensive investigation, the inventors of the
present invention discovered that the above object could be achieved by
performing heating using a Joule heater, and subsequently performing
homogenization in a high speed shear cooker, and they were therefore able
to complete the present invention.

[0014] The present invention has the various forms described below.

[0015] (1) A method for producing a cheese-containing food, the method
including performing, at least twice, a heating and homogenizing process
of heating a mixed raw material containing 70 to 100% by mass of a soft
cheese using a Joule heater, followed by homogenizing in a high speed
shear cooker.

[0016] (2) The method for producing a cheese-containing food according to
(1), wherein the water content of the mixed raw material is within a
range from 48 to 61% by mass.

[0017] (3) The method for producing a cheese-containing food according to
(1) or (2), wherein the fat/protein mass ratio within the mixed raw
material is within a range from 3.0 to 12.

[0018] (4) The method for producing a cheese-containing food according to
any one of (1) to (3), wherein following the final homogenizing process,
the food is packed inside a container.

[0019] (5) The method for producing a cheese-containing food according to
any one of (1) to (4), wherein the heating and homogenizing process is
performed using an apparatus in which the Joule heater and the high speed
shear cooker are connected in an annular arrangement.

[0020] (6) A cheese-containing food, produced using the method for
producing a cheese-containing food according to any one of (1) to (5).

[0021] The present invention provides the following aspects.

[0022] <1> A method for producing a cheese-containing food, the
method including a step (1) of heating a soft cheese-containing mixture
containing 70 to 100% by mass of a soft cheese using a Joule heater, and
a step (2) of stirring the heated soft cheese-containing mixture under
shearing in a high speed shear cooker, wherein a series of steps
including the steps (1) and (2) is performed at least twice.

[0023] <2> The method for producing a cheese-containing food
according to <1>, wherein the water content of the soft
cheese-containing mixture is within a range from 48 to 61% by mass.

[0024] <3> The method for producing a cheese-containing food
according to <1> or <2>, wherein the fat/protein mass ratio
within the soft cheese-containing mixture is within a range from 3.0 to
12.

[0025] <4> The method for producing a cheese-containing food
according to any one of <1> to <3>, wherein following the
final step of stirring the heated soft cheese-containing mixture under
shearing in a high speed shear cooker, the soft cheese-containing mixture
that has been processed in the preceding steps is packed inside a
container.

[0026] <5> The method for producing a cheese-containing food
according to any one of <1> to <4>, wherein for the series of
steps including the steps (1) and (2), an apparatus is used in which the
Joule heater and the high speed shear cooker are connected in an annular
arrangement.

[0027] <6> A cheese-containing food, produced using the method for
producing a cheese-containing food according to any one of <1> to
<5>.

Effect of the Invention

[0028] The present invention enables the production of a cheese-containing
food having satisfactory quality in terms of smoothness in the mouth and
flavor and the like, using a raw material having a high soft cheese
content.

BRIEF DESCRIPTION OF THE DRAWINGS

[0029] FIG. 1 is a structural diagram illustrating an apparatus used in a
production method according to a first embodiment of the present
invention.

[0030]FIG. 2 is a structural diagram illustrating an apparatus used in a
production method according to a second embodiment of the present
invention.

[0031]FIG. 3 is an explanatory diagram describing a production method of
a comparative example 1.

[0032]FIG. 4 is an explanatory diagram describing a production method of
a comparative example 2.

EMBODIMENTS FOR CARRYING OUT THE INVENTION

(Soft Cheese-Containing Mixture)

[0033] The mixed raw material used in the present invention, namely the
soft cheese-containing mixture, contains 70 to 100% by mass of a soft
cheese. In the present invention, the term "soft cheese" describes a
cheese for which the MFFB value (moisture on a fat-free basis; namely,
the amount of moisture, by mass, following removal of fat from the
cheese) is not less than 67%.

[0034] The soft cheese used in the present invention may be a natural
cheese, a processed cheese, or a mixture thereof, although a processed
cheese is prepared by heating and melting a natural cheese, and therefore
lacks the cheese-like flavor of a natural cheese. As a result, the soft
cheese used in the present invention is preferably composed of only
natural cheese.

[0035] Examples of natural soft cheeses include cream cheese, quark,
Neufchatel, fromage blanc, topfen, mascarpone, ricotta, petit-suisse,
Baker's cheese, labneh and tvorog. The soft cheese used in the present
invention may also be a combination of two or more types of soft cheese.

[0036] Examples of processed soft cheeses include cheese prepared by
heating, melting and subsequently cooling a raw material containing at
least 60% of any of the above natural cheeses, or a combination of two or
more of the above natural cheeses.

[0038] Specific examples of stabilizers that may be used include xanthan
gum, guar gum, locust bean gum, karaya gum and tragacanth gum. Specific
examples of thickeners that may be used include carrageenan, gelatin,
pectins, propylene glycol alginate and alginate salts.

[0040] The amount added of the emulsifier, relative to the total mass of
the soft cheese-containing mixture, is preferably within a range from
0.05 to 5% by mass, and more preferably from 0.1 to 3% by mass.

[0041] The water content within the soft cheese-containing mixture (the
proportion of moisture within the total raw material mixture) varies
depending on the target type of cheese-containing food, but when
producing a portion-type cheese-containing food with smoothness in the
mouth and shape retention ability, the moisture content is preferably
within a range from 48 to 61% by mass, and more preferably from 48 to 55%
by mass. A higher moisture content tends to yield smoother meltability in
the mouth, but if the moisture content exceeds 61% by mass, then the
cream cheese flavor tends to be lost. Further, if the moisture content is
too high, then not only is the cheese flavor lost, but the firmness of
the product decreases, and separating the cheese-containing food from the
wrapping material such as aluminum foil becomes increasingly difficult.

[0042] The fat/protein mass ratio within the soft cheese-containing
mixture is preferably within a range from 3.0 to 12, and more preferably
from 3.5 to 5.0. If the fat/protein mass ratio is too low, then achieving
mouth melting tends to be difficult. In contrast, if the fat/protein mass
ratio is too high, then oil off becomes more likely.

[0043] According to the present invention, a cheese-containing food having
a fat/protein mass ratio of at least 3.0 and excellent mouth melting can
be produced, and oil off can be readily prevented.

[0044] The various raw materials are mixed prior to the first introduction
into the Joule heater, thus preparing a soft cheese-containing mixture
(hereinafter frequently referred to as "the mixing step"). The soft
cheese-containing mixture is obtained by mixing the soft cheese, or a
combination of the soft cheese and other raw materials. There are no
particular limitations on the mixing method used, and mixing may be
performed using a high speed shear cooker or a cheese cooker with slow
speed shear. Further, during the raw material mixing, preliminary heating
to a temperature of approximately 30 to 50° C. may be performed by
steam mixing, or by using a hot water bath or steam jacket.

First Embodiment

[0045] An apparatus used in a production method according to a first
embodiment of the present invention is illustrated in FIG. 1. The
apparatus of FIG. 1 has a high speed shear cooker 10, and Joule heaters
21 and 22 provided in sequence around a circular line 1. Further, a pump
40 is provided downstream from the high speed shear cooker 10, and static
mixers 31 and 32 are provided downstream from the Joule heaters 21 and 22
respectively. Further, a three-way valve 50 is provided at a position
downstream from the pump 40 and upstream from the Joule heater 21, and an
outlet port 51 branches off from the three-way valve 50.

[0046] The high speed shear cooker 10 is an apparatus that uses cutting
blades rotating at high speed to stir the contents while applying a
shearing force. Here, the expression "rotating at high speed" means that
two or more cutting blades are used to impart a rotational speed of at
least 750 rpm. The rotational speed of the cutting blades of the high
speed shear cooker 10 is preferably at least 1,000 rpm, and more
preferably 1,500 rpm or greater. Further, a rotational speed of not more
than 3,000 rpm is usually adequate.

[0047] Examples of the high speed shear cooker include cookers
manufactured by Stephan Machinery GmbH or Nichiraku-Kikai Corporation.

[0048] The Joule heaters 21 and 22 are devices that pass an electric
current directly through the food or drink, thereby heating the food or
drink by Joule heating. The Joule heaters include a pipe that acts as the
flow path through for the food or drink, and two or more annular
electrodes disposed inside the pipe with a predetermined spacing
therebetween in the direction of flow.

[0049] The Joule heaters themselves are not fitted with a stirring
mechanism, and therefore in the present embodiment, the static mixers 31
and 32 are disposed downstream from the Joule heaters. The static mixers
are mixers that lack a drive unit, and are also known as inline mixers.
The static mixers are fitted with helical shape elements inside a pipe.
As the food or drink passes these elements, it is subjected to division,
revolution and/or counter-revolution by the elements, and undergoes
mixing with exposure to almost no shearing forces.

[0050] A centrifugal pump or metering pump or the like may be used as the
pump 40.

[0051] The three-way valve 50 is structured so that the pump 40 is
disposed at the inlet port, the Joule heater 21 is disposed at the normal
open port, and the outlet port 51 is disposed at the normal close port.

[0052] When producing a cheese-containing food using the apparatus
illustrated in FIG. 1, preparation of a soft cheese-containing mixture is
performed by first placing the soft cheese, or the soft cheese and the
other raw materials, in the high speed shear cooker 10. The introduced
raw material is then stirred under shearing inside the high speed shear
cooker 10 to obtain a soft cheese-containing mixture, and the pump 40 is
then activated with the normal open port of the three-way valve 50 in the
open position. This causes the soft cheese-containing mixture to be
circulated once or more around the circular line 1. In other words, the
soft cheese-containing mixture is circulated and passes sequentially
through the Joule heater 21, the static mixer 31, the Joule heater 22,
the static mixer 32, the high speed shear cooker 10 and the pump 40.
During this circulation, the soft cheese-containing mixture is heated
incrementally by the Joule heaters 21 and 22. The heating is conducted
until a temperature is reached at which the soft cheese within the raw
material melts completely. Specifically, heating is preferably performed
until a temperature of 70 to 100° C. is reached, and a temperature
of 80 to 90° C. is more preferred. In this description, the above
process of heating the soft cheese-containing mixture using the Joule
heaters and then stirring the mixture under shearing in the high speed
shear cooker to achieve homogenization may also be referred to as "the
heating and homogenizing process".

[0053] Here, "homogenizing" of the soft cheese-containing mixture
describes the process of stirring the soft cheese-containing mixture
under shearing in the high speed shear cooker, until a state is reached
wherein comparison of any random portion of the soft cheese-containing
mixture with any other random portion reveals that the compositional
ratio between the components within the two portions are the same, and
the various properties of the two portions are also the same.

[0054] The above-mentioned circulation is performed at least twice, and is
preferably performed 3 or more times, and more preferably 4 or more
times. Typically, 10 circulations is sufficient. In other words, the
heating and homogenizing process composed of heating by the Joule heaters
followed by homogenization in the high speed shear cooker is performed at
least twice, preferably 3 or more times, and more preferably 4 or more
times. Typically, 10 repetitions is sufficient.

[0055] If the number of circulation repetitions is low (when the number of
repetitions of the heating and homogenizing process is small), namely,
when the number of repetitions is small for the series of steps including
the above-mentioned step (1) of heating a soft cheese-containing mixture
containing 70 to 100% by mass of a soft cheese using a Joule heater, and
the above step (2) of stirring the heated soft cheese-containing mixture
under shearing in a high speed shear cooker, the amount of temperature
increase imparted by passage through each of the Joule heaters 21 and 22
must be increased. As a result, the speed with which the soft
cheese-containing mixture passes through the Joule heaters 21 and 22 must
be reduced. Particularly in the case of only a single circulation
(namely, only one occurrence of the heating and homogenizing process, and
a single passage through the Joule heaters 21 and 22), the exit
temperature from the Joule heater 22 must have reached the desired
temperature in a single step, and therefore the speed with which the soft
cheese-containing mixture passes through the Joule heaters 21 and 22 must
be slowed dramatically. In the case of only one circulation, oil off may
not be able to be prevented satisfactorily.

[0056] Once the temperature of the soft cheese-containing mixture has
reached a temperature at which the soft cheese within the raw material
has completely melted, the normal open port of the three-way valve 50 is
opened, and the melted cheese-containing food is extracted through the
outlet port 51 to a packing machine 70, and subsequently packed inside a
container (hereinafter this step is frequently referred to as "the
container packing step"). This yields the cheese-containing food packaged
inside a container.

[0057] Examples of materials that may be used for the container include
suitable materials such as aluminum foil, plastic and paper-based
materials. Of these materials, aluminum foil is cheap and exhibits
excellent preservation of the packaged contents, and is consequently
preferred. A specific example of the shape of a container that uses an
aluminum foil is the so-called 6P cheese shape disclosed in Japanese
Unexamined Patent Application, First Publication No. Hei 7-313054,
composed of a combination of a bottom shell foil and a top foil.

Second Embodiment

[0058] An apparatus used in a production method according to a second
embodiment of the present invention is illustrated in FIG. 2. In FIG. 2,
those structural members that are the same as those shown in FIG. 1 are
labeled with the same reference signs as FIG. 1, and detailed
descriptions of these structural members are omitted.

[0059] The apparatus of FIG. 2 has the Joule heater 21, a high speed shear
cooker 10A, the Joule heater 22, and a high speed shear cooker 10B
provided in sequence along a serial line (non-circular line) 2 that
starts at a cheese cooker with slow speed shear 60. In other words, the
Joule heaters and the high speed shear cookers are provided in an
alternating arrangement.

[0060] Further, the pump 40 is provided downstream from the cheese cooker
with slow speed shear 60, and the static mixers 31 and 32 are provided
downstream from the Joule heaters 21 and 22 respectively.

[0061] The high speed shear cookers 10A and 10B are the same as the high
speed shear cooker 10 of FIG. 1.

[0062] When producing a cheese-containing food using the apparatus
illustrated in FIG. 2, a soft cheese or a combination of a soft cheese
and other raw materials is first placed in the cheese cooker with slow
speed shear 60. Following the formation of a soft cheese-containing
mixture in the cheese cooker with slow speed shear 60, the pump 40 is
activated. This causes the soft cheese-containing mixture to travel along
the serial line 2. In other words, the soft cheese-containing mixture
passes sequentially through the Joule heater 21, the static mixer 31, the
high speed shear cooker 10A, the Joule heater 22, the static mixer 32,
and the high speed shear cooker 10B. During this passage, the soft
cheese-containing mixture is heated incrementally by the Joule heaters 21
and 22. The heating is conducted so that a temperature is reached at
which the soft cheese within the raw material melts completely.

[0063] In the apparatus illustrated in FIG. 2, the heating and
homogenizing process of heating the soft cheese-containing mixture with a
Joule heater and then homogenizing the mixture by stirring under shearing
in a high speed shear cooker is performed twice.

[0064] Following extraction of the soft cheese-containing mixture from the
high speed shear cooker 10B, the mixture is transported to the packing
machine 70 and packed inside a container (the container packing step).
This yields the cheese-containing food packaged inside a container.

[0065] The material and shape of the container may be the same as those
described above for the first embodiment.

Other Embodiments

[0066] An apparatus similar to that illustrated in FIG. 1, which excludes
the Joule heater 22 and the static mixer 32, may also be used. In such a
case, the number of circulation repetitions should be increased. This is
because heating the mixture too much in a single Joule heater tends to
increase the likelihood of oil off.

[0067] In the apparatus illustrated in FIG. 2, an additional one or more
Joule heaters and static mixers may be included upstream of the high
speed shear cooker 10A or the high speed shear cooker 10B. Further, an
additional one or more Joule heaters, static mixers and high speed shear
cookers may be included downstream from the high speed shear cooker 10B.

[0068] In any of these cases, it is preferable that no heating with a
Joule heater is performed following the final heating and homogenizing
process. For example, for the apparatus illustrated in FIG. 2, including
only an additional Joule heater, or a combination of only a Joule heater
and a static mixer, downstream from the high speed shear cooker 10B is
undesirable. It is preferable that homogenization in a high speed shear
cooker is performed after the heating by a Joule heater.

EXAMPLES

[0069] Although the present invention is described below in further detail
using a series of test examples and examples, the present invention is in
no way limited by the examples presented below.

<Test Example 1>

(Purpose)

[0070] This test was performed with the purposes of confirming the effect
that the moisture content had on the product quality, and determining an
appropriate moisture content.

(Sample Preparation)

[0071] With the exception of altering the blend amounts of the raw
materials as shown in Table 1, soft cheese-containing mixtures were
heated, extracted through the outlet port 51 to the packing machine 70,
and packed in aluminum foil in the same manner as that described below
for Example 1, thus yielding samples 1 to 5. The blend proportion shown
for sample number 3 is the same as that used for the sample of Example 1.

[0072] The numerical values and the like that represent the results of the
evaluations described below are shown in Table 2 for each of the samples
1 to 5.

a) Moisture Content

[0073] The moisture content was calculated based of the moisture content
of each of the raw materials and the amount of the raw materials used.

b) Smoothness

[0074] The smoothness was evaluated by 10 panelists against the criteria
listed below, and the average value of the results was recorded.

[0075] 5 Extremely smooth

[0076] 4 Smooth

[0077] 3 Slightly smooth

[0078] 2 Minimal sensation of smoothness

[0079] 1 Not smooth at all

c) Cream Cheese Flavor

[0080] The cream cheese flavor was evaluated by 10 panelists against the
criteria listed below, and the average value of the results was recorded.

[0081] 5 Strong flavor detected

[0082] 4 Some flavor detected

[0083] 3 Slight flavor detected

[0084] 2 Minimal flavor detected

[0085] 1 No flavor detected

d) Hardness

[0086] The hardness was measured using a Creep Meter RE2-33005S
manufactured by Yamaden Co., Ltd., under conditions including a plunger
diameter of 8 mm and a probe speed of 5 mm/s, and the plunger was
inserted to 11.25 mm.

e) Peelability

[0087] The peelability was evaluated by packing the soft cheese-containing
mixture that had been homogenized using the prescribed method in an
aluminum foil, cooling the packed product to 10° C., and then
peeling off the aluminum foil and observing the degree of peelability of
the mixture from the aluminum foil. The result was recorded using the
symbol O in those cases where the peelability was good and almost no
cheese adhesion to the aluminum foil was observed, using the symbol
Δ in those cases where partial cheese adhesion was observed but
peeling was still possible, or using the symbol x in those cases where
the cheese adhered to the aluminum foil, making peeling impossible.

[0088] As illustrated in Table 2, the cheese-containing food exhibited
excellent smoothness and flavor when the moisture content was within a
range from 48 to 61% by mass. Further, as the moisture content increased,
the cheese-containing food displayed reduced hardness and became more
prone to adhesion to the aluminum foil, but was still able to be peeled
from the aluminum foil up to a moisture content of 61% by mass.

[0089] From the above results it was evident that in order to produce a
portion-type cheese having smoothness in the mouth, control of the
moisture content was very important, and restricting the moisture content
to a value from 48 to 61% by mass was preferable.

[0090] Further, it was also evident that by using the method of the
present invention, the moisture content of the final product could be
controlled by controlling the moisture content within the raw material,
meaning the method is useful in the production of portion-types cheese
having smoothness in the mouth.

<Test Example 2>

(Purpose)

[0091] This test was performed with the purpose of confirming the effects
that the flow rate and the number of circulation repetitions had on the
quality of the cheese-containing food.

(Sample Preparation)

[0092] With the exception of altering the number of circulation
repetitions and the flow rate as shown in Table 3, soft cheese-containing
mixtures were heated, extracted through the outlet port 51 to the packing
machine 70, and packed in aluminum foil in the same manner as that
described below for Example 1, thus yielding samples 11 to 15. The
conditions for sample number 15 are the same as the conditions used for
Example 1.

(Evaluation Methods)

[0093] The numerical values and the like that represent the results of the
evaluations described below are shown in Table 3 for each of the samples
11 to 15.

f) Number of Circulation Repetitions

[0094] The number of circulation repetitions describes the number of times
the soft cheese-containing mixture passed through the Joule heater 21
prior to extraction through the outlet port 51.

g) Flow Rate

[0095] The flow rate was measured using an MGG10C device manufactured by
Yamatake Corporation, which was installed downstream from the static
mixer 32.

[0096] The flow rates for the examples and comparative examples described
below were also measured in this manner

h) Final Temperature

[0097] The final temperature was measured using a thermometer attached to
the high speed shear cooker 10, and describes the temperature immediately
prior to extraction of the soft cheese-containing mixture into the outlet
port 51.

i) Oil Off

[0098] The sample was packed in an aluminum foil, and following cooling to
10° C., was evaluated visually for the presence of oil off. The
result was recorded using the symbol O in those cases where oil off was
not detected, or using the symbol x in those cases where oil off was
detected.

[0099] As illustrated in Table 3, it was discovered that oil off occurred
when the number of circulation repetitions was 1.

Example 1

(Raw Materials)

[0100] The raw materials for the soft cheese-containing mixture were used
in the compositional ratio listed below.

[0101] The fat content within each raw material was determined using the
Roese-Gottlieb method. The protein content within each raw material was
determined using the Kjeldahl method. The moisture content within each
raw material was determined using a sand mix drying method.

[0115] The compositional ratio within the overall raw material (the
combined raw material mixture) was as listed below.

[0116] Fat content: 33% by mass

[0117] Protein content: 9% by mass

[0118] Fat/protein mass ratio: 3.8

[0119] Water content: 54% by mass

(Apparatus)

[0120] An apparatus having the structure illustrated in FIG. 1 was used.

[0121] A Stephan cooker manufactured by Stephan Machinery GmbH was used as
the high speed shear cooker 10. The rotational speed of the rotating
blades was set to 1500 rpm. FJCC2S2M heaters manufactured by Frontier
Engineering Co., Ltd. were used as the Joule heaters 21 and 22. Mixers
manufactured by Frontier Engineering Co., Ltd. were used as the static
mixers 31 and 32. A WRU-130 pump manufactured by Waukesha was used as the
pump 40. An ML-4 device manufactured by Sapal Co., Ltd. was used as the
packing machine 70.

(Production Method)

[0122] All of the above raw materials were preheated to a temperature of
40° C., and were then introduced into the high speed shear cooker
10 and stirred under heat for 2 minutes to form a soft cheese-containing
mixture. The circulation heating process was then started. Once the soft
cheese-containing mixture had been circulated around the flow path and
returned to the high speed shear cooker 10, a further 2 minutes of
stirring under heat was performed under the same conditions as those used
at the start of the process.

[0123] The flow rates within the Joule heaters 21 and 22 during
circulation, and the temperature within the various devices during each
circulation repetition are listed in Table 4. Following 4 repetitions of
the circulation of the soft cheese-containing mixture, the mixture was
extracted through the outlet port 51 to the packing machine 70, and
packed in an aluminum foil.

[0124] In Table 4, the numerical values listed in the column entitled
"Inside cooker" indicate the temperature measured immediately prior to
discharge from the high speed shear cooker 10, using a thermometer fitted
inside the high speed shear cooker 10. The numerical values in the column
entitled "Joule inlet" indicate the temperature measured using an NPS-102
device manufactured by Nishino Machinery Corporation installed at the
inlet of the Joule heater 21. The numerical values in the column entitled
"Joule outlet" indicate the temperature measured using an NPS-102 device
manufactured by Nishino Machinery Corporation installed at the outlet of
the Joule heater 22.

[0126] An apparatus having the structure illustrated in FIG. 2 was used.

[0127] The same high speed shear cooker 10 as that described for Example 1
was used as the high speed shear cookers 10A and 10B, and these cookers
were operated under the same conditions as those described for Example 1.

[0128] The same Joule heaters 21 and 22 as those described for Example 1
were used as the Joule heaters 21 and 22, and these heaters were operated
under the same conditions as those described for Example 1. The static
mixers 31 and 32, the pump 40 and the packing machine 70 were all the
same as those used in Example 1.

[0129] An MLM-90074 device manufactured by Nichiraku-Kikai Corporation was
used as the cheese cooker with slow speed shear 60. The rotational speed
of the stirring blades was set to 60 rpm.

(Production Method)

[0130] All of the above raw materials were preheated to a temperature of
40° C., and were then introduced into the cheese cooker with slow
speed shear 60 and heated with stirring for 5 minutes to form a soft
cheese-containing mixture. Subsequently, the soft cheese-containing
mixture was pumped through the Joule heater 21 at the flow rate shown in
Table 5, and was then fed into the high speed shear cooker 10A. Following
stirring under heat for 1 minute in the high speed shear cooker 10A, the
soft cheese-containing mixture was pumped through the Joule heater 22 at
the flow rate shown in Table 5, and was then fed into the high speed
shear cooker 10B. Following stirring under heat for 1 minute in the high
speed shear cooker 10B, the soft cheese-containing mixture was fed into
the packing machine 70 and packed in an aluminum foil.

[0131] In Table 5, the numerical values in the column entitled "Inside
melting kettle" indicate the temperature measured immediately prior to
discharge from the cheese cooker with slow speed shear 60, using a
thermometer fitted inside the cheese cooker with slow speed shear 60. The
numerical values in the column entitled "Joule inlet" indicate the
temperature measured using an NPS-102 device manufactured by Nishino
Machinery Corporation installed at the inlet of the Joule heater 21. The
numerical values in the column entitled "mid-Joule" indicate the
temperature measured using an NPS-102 device manufactured by Nishino
Machinery Corporation installed at a position midway along the Joule
heater 21. The numerical values in the column entitled "Inside cooker A"
indicate the temperature measured immediately prior to discharge from the
high speed shear cooker 10A, using a thermometer fitted inside the high
speed shear cooker 10A. The numerical values in the column entitled
"Joule outlet" indicate the temperature measured using an NPS-102 device
manufactured by Nishino Machinery Corporation installed at the outlet of
the Joule heater 22. The numerical values in the column entitled "Inside
cooker B" indicate the temperature measured immediately prior to
discharge from the high speed shear cooker 10B, using a thermometer
fitted inside the high speed shear cooker 10B.

Comparative Example 1

(Raw Materials)

[0132] The same raw materials as Example 1 were used.

(Apparatus)

[0133] An illustrated in FIG. 3, with the exception of excluding the high
speed shear cookers 10A and 10B, an apparatus having the same structure
as Example 2 was used, and unless specified otherwise, the production
method described below was executed using the same conditions as Example
2.

(Production Method)

[0134] All of the above raw materials were preheated to a temperature of
40° C., and were then introduced into the cheese cooker with slow
speed shear 60 and heated with stirring for 5 minutes to form a soft
cheese-containing mixture. Subsequently, the soft cheese-containing
mixture was pumped through the Joule heater 21 and then through the Joule
heater 22, before being fed into the packing machine 70 and packed in an
aluminum foil. The flow rates during passage of the mixture through the
Joule heaters 21 and 22, and the temperatures at the various locations
were as listed in Table 5.

Comparative Example 2

(Raw Materials)

[0135] The same raw materials as Example 1 were used.

(Apparatus)

[0136] An illustrated in FIG. 4, with the exception of excluding the high
speed shear cooker 10B, an apparatus having the same structure as Example
2 was used, and unless specified otherwise, the production method
described below was executed using the same conditions as Example 2.

(Production Method)

[0137] All of the above raw materials were preheated to a temperature of
40° C., and were then introduced into the cheese cooker with slow
speed shear 60 and heated with stirring for 5 minutes to form a soft
cheese-containing mixture. Subsequently, the soft cheese-containing
mixture was pumped through the Joule heater 21 at the flow rate shown in
Table 5, and was then fed into the high speed shear cooker 10A. Following
stirring under heat for 1 minute in the high speed shear cooker 10A, the
soft cheese-containing mixture was pumped through the Joule heater 22 at
the flow rate shown in Table 5, and was then fed into the packing machine
70 and packed in an aluminum foil. The temperatures at the various
locations were as listed in Table 5.